Sunday, May 6, 2018

Chicken Pasta Soup


Ingredients: 
  • 1 medium size onion , diced
  • 1 large carrot, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 Tablespoon olive oil
  • 1.5 litres of homemade chicken stock  
  • 2 bay leaves
  • 1 stalk of fresh thyme 
  • 1 chicken breasts, diced
  • 2 cups of small macaroni pasta, uncooked
  • Salt and black pepper to taste
Instructions: 
  1. Marinate chicken breasts with 1 tbsp olive oil, 1 tsp sea salt and 1 tsp black pepper. 
  2. Heat olive oil in a pot.
  3. Add onions, carrots and celery. Saute on medium heat for 5-7 minutes. 
  4. Add garlic, stir for 30 seconds, just until fragrant.
  5. Add diced chicken. Sauté for about 5 minutes. 
  6. Add chicken stock, bay leaves and thyme. Bring to a boil and simmer for 20-30 minutes. 
  7. Add pasta. Simmer for 5-7 minutes till pasta is cooked.
  8. Add salt and pepper to taste 
  9. Remove bay leaves before serving. Serve immediately. 
Note: 
  • If you're not serving immediately, you can boil pasta separately and top with soup after soup is cooked. In this way, pasta will not be over cooked. 
  • If you have leftover roasted chicken or chicken breasts, you can chopped into smaller pieces and add to soup instead of using fresh chicken breasts. 
  • If you are using store-bought chicken stock, use 1000ml instead and top up 500ml of water. Store-bought chicken stock tends to be salty so adjust salt accordingly. 
  • Recipe serves 2 adults and 2 kids. 

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